Foil Pack Grillers With Shrimp #RSC

• Reynolds Wrap Foil
• 12 cup melted butter, divided
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon hot pepper sauce
• 2 ears fresh corn (shave from the cob)
• 1 red sweet bell pepper, coarse chopped
• 1 onion, coarse chopped
• 12 cherry tomatoes, cut in halves
• 1 zucchini, coarse chopped
• 1 lb medium shrimp, peeled and deveined
• 6 tablespoons butter, melted
• 14 teaspoon dried rosemary
• 12 teaspoon dill weed
• 12 teaspoon salt
• 14 teaspoon pepper

1. Lay out 4 (12x12-inch) pieces of Reynolds Wrap heavy foil.
2. Brush each with a little butter.
3. Mix mustard, lemon juice, and pepper sauce in large bowl.
4. Add corn, bell pepper, onion, tomatoes, zucchini, and shrimp.
5. Toss together.
6. Divide evenly on 4 pieces of Reynold's Wrap heavy foil.
7. Drizzle remaining butter over vegetables in packets.
8. Sprinkle with rosemary, dill, salt and pepper.
9. Fold and wrap foil to enclose contents.
10. Place on grill, seam side up, over medium heat.
11. Grill 25 - 30 minutes until vegetables are tender and shrimp turns pink.
12. Serve hot.

foil, butter, mustard, lemon juice, hot pepper, corn, red sweet bell pepper, onion, tomatoes, zucchini, shrimp, butter, rosemary, dill weed, salt, pepper

Taken from www.food.com/recipe/foil-pack-grillers-with-shrimp-rsc-486513 (may not work)